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A favorite way to prepare okra- stewed with peppers, onions and fresh, edible curry leaves, which are available in Indian markets, as are bins of fresh okra). You can add curry powder to this. Don’t be shy- if using it, make it count. To pre-treat okra: cut off top stem ends (the cap and stem) and place okra in a nonreactive bowl or rectangular dish and cover with white vinegar. (it’s best to be able to choose individual specimens instead of buying prepackaged- smaller okra are best.) Let soak 20 minutes, turning occasionally. Meanwhile, sauté chopped onions, garlic, ginger (ginger is optional) and peppers in hot olive oil -this is when you would add curry powder) and, when soft, fragrant and just beginning to color, add salt and pepper to taste and scrape into a bowl. Rinse, drain the okra and dry impeccably. Slice into 1/3 inch pieces and pan-fry in a shallow layer of olive oil in nonstick skillet-It’s important to have the cut okra cook in a single layer so, depending on the amount of okra, choose your pan accordingly. When turning golden, stir in the sautéed veg. (Can add tomatoes now.) Cook till melded- and very tender. Season again and serve hot